Quick Maple       Sriracha Tofu


4 servings


15 minutes


– 14 oz. firm or extra firm tofu – 2 tbsp. grapeseed oil – 1 ½ tbsp. cornstarch – 1 tbsp. sriracha – 1 tbsp. maple syrup or agave syrup – 2 tbsp. soy sauce – 2 tbsp. chopped scallions

1. Press your tofu if needed and cut it into medium sized cubes. Place the tofu into a large bowl, add cornstarch, and mix the tofu with cornstarch carefully.

2. In a small bowl, whisk the sriracha, maple syrup, and soy sauce together. Set aside.

3. Heat a large, non-stick skillet over medium-high heat. Add the oil and tofu. Fry, flipping once, until the tofu turns golden on both sides.

4. Reduce the heat to low and add in the soy sauce mixture. Keep cooking for another minute or two, covering the tofu pieces in the sauce.

5. Turn off the heat and sprinkle the scallions on top. Enjoy!

Store any leftover Quick Maple Sriracha Tofu in an airtight container in the refrigerator for up to 5 days.

This Quick Maple Sriracha Tofu is crunchy on the outside and tender on the inside. With a sweet and spicy glaze on each piece, this delicious and flavorful dish is so simple and easy to make.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes